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Showing posts with label muffins. Show all posts
Showing posts with label muffins. Show all posts

Tuesday, December 18, 2012

banana walnut chocolate chip muffin

I was feeling pretty lazy this morning, and hey I'm on vacation so it's allowed! We didn't get out of bed until 9:30! I figured by the time I actually got moving and cooked something it would be almost lunch time. So I had a banana walnut chocolate chip muffin and a cutie!

Paleo Banana Walnut Chocolate Chip Muffins


Ingredients:
  • 2 1/4 Cups almond meal
  • 2 ripe bananas
  • 3 eggs
  • 4 Tablespoon coconut oil (softened or melted)
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 Cup 80% cacao bittersweet chocolate chips
  • 1 Cup walnuts, chopped
Directions:
  • Preheat over to 325
  • Grease cupcake pan with coconut oil
  • In a large mixing bowl smash bananas (I like to use my potato masher)
  • Add eggs, coconut oil, vanilla, sea salt, and baking soda
  • Add almond meal 1/2 cup at a time 
  • Once all ingredients are mixed together add the chocolate chips and walnuts
  • Bake for 20 minutes, or until toothpick comes out clean
  • Let cool on a rack before eating them all at once!! 
    • only kidding, I only ate 2!

Sunday, December 16, 2012

Muffins!

This morning we had a couple slices of Applewood bacon, a banana, and lemon poppyseed muffins. Let me tell you when I made these muffins it took all my self control NOT to eat ALL of them! They taste so yummy I can't believe they're paleo! I will probably make slight adjustments to this recipe to make other muffins because it is by far the best!

   Paleo Lemon Poppyseed Muffins


Ingredients:
  •  1/2 Cup raw honey
  • 3 cage free eggs
  • 5 Tablespoons coconut oil (softened or melted)
  • 3 Tablespoons unsweetened applesauce
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon lemon extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 1/2 Tablespoons poppy seeds
  • 3/4 Tablespoon fresh lemon rind
  • 3 Cups almond flour
Directions:
  • Preheat oven to 325
  • Line a muffin pan with cupcake liners
  • In a large bowl beat honey, eggs, coconut oil, applesauce, lemon juice, lemon extract, baking soda, and salt until well mixed
    • NOTE when you add baking soda on to the lemon extract it may start to bubble and fizz :) 
  • Stir in almond flour, lemon rind, and poppy seeds.
  • Scoop into liners 
  • bake for 25-30 minutes, or until toothpick comes out clean
  • enjoy! But not all at once!!